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The porosity of concrete is a measure of the void spaces within its structure. These spaces impact its strength and durability significantly. When water and cement interact, a chemical reaction called hydration creates a semi-solid paste. This paste includes combined water, making up approximately 23% of the cement's dry mass, and gel water, which fills minuscule voids known as gel pores, accounting for about 28% of the cement gel volume.
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This study introduces a numerical model for pore formation in viscoelastic foods during drying. Cavitation occurs when the food

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Area of Science:

  • Food science and engineering
  • Materials science
  • Drying technology

Background:

  • Drying of food materials can lead to pore formation and cavitation.
  • Viscoelastic properties and energy transport are crucial during food drying.
  • Existing models do not fully capture the complex behavior of food materials during drying.

Purpose of the Study:

  • To develop a numerical model for pore formation and cavitation in viscoelastic food materials during drying.
  • To investigate the influence of material properties, such as viscoelasticity and a rigid skin, on pore inflation.
  • To incorporate energy transport and temperature-dependent viscoelasticity into the model.

Main Methods:

  • Idealized food material as a spherical object with a core/shell structure and a central gas-filled cavity.
  • Modeled inhomogeneous large deformation of soft materials, coupling stress to moisture transport.
  • Extended existing frameworks with energy transport and viscoelasticity, making relaxation times dependent on the glass transition temperature to product temperature ratio (Tg/T).

Main Results:

  • The model describes pore formation/cavitation in viscoelastic food materials during drying.
  • Demonstrated that pore inflation is contingent upon the food material's skin entering a glassy state.
  • The findings align with observations during the spray drying of soft food materials.

Conclusions:

  • The developed numerical model accurately predicts pore inflation and cavitation in viscoelastic food materials.
  • The glassy state of the skin is a critical factor for pore inflation during drying.
  • This research provides insights into controlling food structure during drying processes.